Kanom krok
Coconut-rice pancakes
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Ingredients
3 cups coconut milk
1 cup coconut cream
1/4 cup plus 1 tablespoon. sugar
2 1/2 tablespoons tapioca or arrowroot flour
3 tablespoons uncooked Thai jasmine rice
1/3 cup finely shredded fresh coconut
2 cups rice flour
2 tsp. sea salt
2 to 3 tablespoons peanut or corn oil
Optional topping ingredients
1/4 cup green onions, cut in thin rounds
1/4 cup fresh corn kernels
2 tbs. coriander leaves
Method
1. Heat the coconut cream until it is smooth.
2. Add sugar and stir to dissolve
3. Allow to cool
4. Mix in 21/2 tbs. of tapioca or arrowroot flour
5. Stir until smooth. Set aside.
6. Combine the remaining coconut milk and stir until smooth heating if necessary to melt the gelatinous parts.
7. Allow to cool
8. Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible
9. Do the same with the shredded coconut
10. Combine the two with the rice flour, salt and coconut milk
11. Stir and mix until well blended and smooth Method - Cooking
1. Heat a well-seasoned Kanom krok griddle (or substitute with an pancake griddle) on a hotplate, or in a hot oven
2. When the griddle is hot, brush the surface hollows with peanut or corn oil
3. Wait a few seconds before spooning the batter mixture into each indentation to about two-thirds full
The batter should sizzle when it hits the hot metal.
Before the batter sets
4. add a glob of the sweet coconut cream mixture to fill
5. sprinkle each cake with one of the toppings, or leave plain
6. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom
7. Remove gently with a rounded spoon
8. Re-oil the griddle before making the next batch
Stir the coconut mixture well before pouring onto the griddle.
Because rice flour in the mixture will settle, Serve warm. | 
